Sweet Mustard Dip Recipe

Sweet Mustard Dip Recipe

From Rosetown, Saskatchewan, Patricia Doetzel shares this versatile spread that's perfect when paired with fat-free pretzels or spooned on a sandwich. "Ham just doesn't taste the same without it," writes Patricia.

Ingredients

1/2 cup sugar

2 tablespoons ground mustard

1/3 cup white vinegar

1 egg

Directions

In a small saucepan, combine the sugar and mustard. Whisk in vinegar and egg. Cook and stir over low heat for 20 minutes or until thickened and a thermometer reads 160°. Pour into another container. Cool; cover and refrigerate for up to 3 weeks.Yield: 2/3 cup.

Originally published as Sweet Mustard Dip in Light & Tasty
April/May 2005, p45

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In a small saucepan, combine the sugar and mustard. Whisk in vinegar and egg. Cook and stir over low heat for 20 minutes or until thickened and a thermometer reads 160°. Pour into another container. Cool; cover and refrigerate for up to 3 weeks.Yield: 2/3 cup.

Originally published as Sweet Mustard Dip in Light & Tasty
April/May 2005, p45